KR20150003384A - Oil and fat composition suitable for non-tempering hard butter - Google Patents

Abstract

It is an object of the present invention to provide a fat composition suitable for non-tempering hard butter having a low trans fatty acid content and non-lauric acid and a highly productive oily food containing the fat composition. do. The fat composition of the present invention is characterized by satisfying the following conditions (a) to (d). (b) an X2O content of 50 to 90 mass%, (c) a mass ratio of XOX / X2O of 0.20 to 0.80, and (d) a diglyceride content of not more than 3.5 mass%. Here, X represents saturated fatty acids having 14 or more carbon atoms, and O represents oleic acid.

Description

TECHNICAL FIELD [0001] The present invention relates to a hard-to-oil hard-butter hard-

The present invention relates to a fat composition suitable for non-tempering hard butter with a low trans fatty acid and non-lauric acid, and to oily food containing the fat composition.

This application is an application involving the priority claim of the Paris Convention based on Japanese Patent Application No. 2012-108301. Therefore, the present application includes all of the matters disclosed in this Japanese patent application.

Oily foods such as chocolate are generally solid under the preservation environment, but are easily dissolved in the mouth. In this manner, the solid chocolate in the preservation environment is often molded in a mold (mold). For this reason, it is important that the chocolate quickly solidifies in the forming mold, and then rapidly separated from the forming mold after hardening. Therefore, from the viewpoint of productivity, it is necessary that the chocolate has excellent releasability. The properties of these chocolates are largely influenced by the formulation that is formulated.

The most suitable preservative for chocolate is cacao butter. However, since cacao butter is expensive, there are many cases where a cacao substitute oil produced from other plant oils is used as the chocolate oil. A substitute for cacao used as a chocolate preservative is also called hard butter. Hard butter is generally classified into a tempering type and a non-tempering type.

The tempering type hard butter is mainly composed of a symmetrical triglyceride contained in cacao butter. For this reason, the tempering type hard butter is easy to replace with cacao butter, and can be used in combination with cacao butter in an arbitrary combination. In addition, the tempering type hard butter is quickly melted in the mouth, but when making chocolate using this, it is necessary to perform tempering like cacao butter.

On the other hand, non-tempered hard butter is similar in fusing property to cacao butter, but the holding structure is completely different. For this reason, the non-tempering type hard butter has low compatibility with cacao butter. Non-tempering type hard butter, however, is inexpensive compared to cacao butter, and it is widely used for chocolate in confectionery and baking areas because it requires no troublesome tempering and good workability. Non-tempered hard butter can be roughly classified into lauric acid type and non-lauric acid type.

It is known that hard butter of lauric acid among non-tempering type hard butter is made of lauric acid as a main constituent fatty acid and typically hardened by hydrogenation of a high melting point portion (palm kernel stearin) obtained by separating palm kernel oil. The hardening properties of this kind of hard butter are extremely good, but the compatibility with cacao butter is extremely bad, so the mixing ratio of cacao butter should be reduced as much as possible. For this reason, chocolate using lauric hard butter is lacking in cacao flavor. In addition, chocolate using lauric hard butter is problematic in that when it is used in confectionery or bread having a relatively large amount of water, if the preservation state is poor, soap sticking occurs.

Non-tempered hard butter is also called translucent hard butter. Virauretic hard butter is typically obtained by subjecting a liquid oil such as low melting palm olein or soybean oil to hydrogenation, or a high melting point portion or a middle melting point portion obtained by separating isomerized hydrogen. The hard butter of biracial type hardly has a somewhat superior melting property compared to the lauric acid type. However, the compatibility with cacao butter is comparatively higher than that of lauric acid. The cacao butter can be compounded relatively more than the lauric acid type. However, because of the high content of trans fatty acids, the use of non-acaric acid hard butter has been postponed since recognition of adverse health effects of trans fatty acids.

Against this backdrop, the reduction of trans fatty acids is required in the hard butter of biracic acid type.

Examples of the hard butter containing the trans fatty acids include a hard butter obtained by slightly hydrogenating a fat containing a certain amount of a SUS type triglyceride and a hard butter containing a certain amount of a fat containing a SSU type triglyceride (See Patent Document 1), and hard butter in which a certain amount of a certain hydrogen-added ester-exchanged oil is slightly hydrogenated (see Patent Document 2). However, these hard butter have lowered the trans fatty acid to some extent as compared with the conventional trans fatty-type hard butter, but it is still not sufficient.

It is also known that the trans fatty acids contained in trans-type hard butter are related to the release of chocolate. Therefore, when the trans fatty acid in the hard butter is reduced, the releasability of the chocolate is affected, so that there is a problem that the productivity during production of the chocolate is lowered.

From the above, development of a non-tempering type hard butter which is capable of producing oily foods such as chocolate with good productivity and has a small amount of trans fatty acids and is of a non-arabic acid type is desired.

Patent Document 1: International Publication No. 05/094598 Patent Document 2: Japanese Patent Publication No. 2007-504802

It is an object of the present invention to provide a fat composition suitable for a non-tempering type hard butter having a few trans fatty acids and a non-fat fatty acid type, and a fat composition having good productivity and containing the fat composition.

DISCLOSURE OF THE INVENTION As a result of intensive investigations to solve the above problems, the present inventors have found that when a fat composition having a specific amount of diglycerides and specific triglycerides is used as non-tempering type hard butter, non-tempering type hard butter is less in trans fatty acid, , And that a highly oily food having good productivity can be obtained. Thus, the present invention has been accomplished.

That is, the first embodiment of the present invention is a fat composition which satisfies the following conditions (a) to (d).

(a) the X3 content is from 1 to 20 mass%

(b) the content of X2O is 50 to 90 mass%

(c) the mass ratio of XOX / X2O is from 0.20 to 0.80

(d) a diglyceride content of not more than 3.5% by mass

(X, O, X3, X2O, and XOX in the above (a) to (d) indicate the following.

X: Saturated fatty acid having 14 or more carbon atoms

O: oleic acid

X3: triglyceride in which X is bonded to three molecules

X2O: triglyceride in which X is two molecules and O is one molecule

XOX: the first and third on X, the second on the O combined with triglycerides)

A second aspect of the present invention is a first aspect of the present invention, wherein the content of lauric acid in the constituent fatty acid is 5 mass% or less and the content of trans fatty acid in the constituent fatty acid is 5 mass% or less.

A third aspect of the present invention is a fat composition of the first or second aspect, wherein the fat composition is non-tempered hard butter.

A fourth aspect of the present invention is an oily food containing the oil composition of any one of the first to third aspects.

A fifth aspect of the present invention is the fourth type of oily food wherein the oily food is chocolate.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a fat composition which is suitable for a non-tempering type hard butter having a small amount of trans fatty acids and is of a non-arabic acid type and a highly productive oily food containing the fat composition.

The fat composition of the present invention satisfies the following conditions (a) to (d).

(a) the X3 content is from 1 to 20 mass%

(b) the content of X2O is 50 to 90 mass%

(c) the mass ratio of XOX / X2O is from 0.20 to 0.80

(d) a diglyceride content of not more than 3.5% by mass

The fat composition of the present invention has an X3 content (condition (a)) of 1 to 20 mass%, preferably 7 to 18 mass%, and more preferably 9 to 16 mass%. When the content of X3 is in the above range, the oily food becomes good in productivity.

Meanwhile, in the present invention, X3 is a triglyceride (XXX) in which X is bonded to three molecules. Further, triglycerides are triacylglycerols in which three molecules of fatty acids are bonded to glycerol. In the present invention, X is a saturated fatty acid having 14 or more carbon atoms, and preferably a saturated fatty acid having 14 to 20 carbon atoms.

The fat composition of the present invention has an X2O content (condition (b)) of 50 to 90 mass%, preferably 55 to 75 mass%, and more preferably 60 to 75 mass%. When the content of X2O is in the above range, the oily food becomes good in productivity.

In the present invention, X2O is a triglyceride (XXO + XOX + OXX) in which X is two molecules and O is one molecule. In the present invention, O is oleic acid (monovalent unsaturated fatty acid having 18 carbon atoms).

The fat composition (condition (c)) of XOX / X2O of the fat composition of the present invention is 0.20 to 0.80, preferably 0.25 to 0.50, and more preferably 0.28 to 0.43. When the mass ratio of XOX / X2O is in the above range, the fat composition becomes suitable for non-tempered hard butter.

In the present invention, the mass ratio of XOX / X2O is the ratio of the XOX content (mass%) to the X2O content (mass%). In the present invention, XOX is a triglyceride in which O is bonded to X and 2 on the first and third positions.

The fat composition of the present invention has a diglyceride content (condition (d)) of 3.5 mass% or less, preferably 3 mass% or less, more preferably 2 mass% or less, still more preferably 1.7 mass% or less By mass, and most preferably 1% by mass or less. When the diglyceride content is in the above range, the oily food becomes good in productivity. When the diglyceride content is in the above range, the oil-based food is less greasy and has better heat resistance and mouth-solubility.

On the other hand, diglycerides are diacylglycerols in which two molecules of fatty acids are bonded to glycerol. In the present invention, the diglycerides may also be referred to as DAG.

The fat composition of the present invention has a lauric acid content of preferably 5% by mass or less, more preferably 2% by mass or less, and still more preferably 1% by mass or less. When the lauric acid content is in the above range, the fat composition becomes suitable for non-tempered hard butter of the non-arabic acid type. On the other hand, in the present invention, lauric acid (saturated fatty acid having 12 carbon atoms) is also referred to as La.

In the fat composition of the present invention, the trans fatty acid content in the constituent fatty acids is preferably 5% by mass or less, more preferably 3% by mass or less, still more preferably 1% by mass or less. When the trans-acid content is in the above range, the fat composition becomes suitable for non-tempered hard butter having a low trans-fatty acid content. In the present invention, trans fatty acid is also referred to as TFA.

In the fat composition of the present invention, the mass ratio of P3 / X3 is preferably 0.35 or more, more preferably 0.50 or more, and still more preferably 0.50 to 0.70. When the mass ratio of P3 / X3 is in the above range, the oil-based food has better heat resistance and usability.

On the other hand, in the present invention, P3 is triglyceride (PPP) in which P is bonded to three molecules. In the present invention, the mass ratio of P3 / X3 is the ratio of the P3 content (mass%) to the X3 content (mass%). In the present invention, P is palmitic acid (saturated fatty acid having 16 carbon atoms).

In the fat composition of the present invention, the mass ratio of PStO / X2O is preferably 0.10 to 0.60, more preferably 0.20 to 0.35, and still more preferably 0.23 to 0.33. When the mass ratio of PStO / X2O is in the above range, the oily food has better heat resistance and usability.

In the present invention, PStO is a triglyceride (PStO + POSt + StPO + StOP + OPSt + OStP) in which one molecule of P, one molecule of St and one molecule of O are bound. In the present invention, the mass ratio of PStO / X2O is the ratio of the PStO content (mass%) to the X2O content (mass%). In the present invention, St is stearic acid (saturated fatty acid having 18 carbon atoms).

In the fat composition of the present invention, the mass ratio of St2O / X2O is preferably 0.02 to 0.35, more preferably 0.07 to 0.25, and still more preferably 0.10 to 0.23. When the mass ratio of St2O / X2O is in the above range, the oil-based food has better heat resistance and usability.

On the other hand, in the present invention, St2O is a triglyceride (StStO + StOSt + OStSt) in which two molecules of St and one molecule of O are bound. In the present invention, the mass ratio of St2O / X2O is the ratio of the St2O content (mass%) to the X2O content (mass%).

In the fat composition of the present invention, the mass ratio of St / P is preferably 1.50 or less, more preferably 0.80 or less, still more preferably 0.35 to 0.55. When the mass ratio of St / P is in the above range, the oily food has better heat resistance and usability.

On the other hand, in the present invention, the mass ratio of St / P is the ratio of stearic acid content (% by mass) in constituent fatty acids to palmitic acid content (mass%) in constituent fatty acids.

The fat composition of the present invention preferably has a P3 content of 2 to 20 mass%, more preferably 4 to 15 mass%, and still more preferably 5 to 10 mass%.

The XOX content of the fat composition of the present invention is preferably 50 mass% or less, more preferably 10 to 35 mass%, and still more preferably 15 to 30 mass%.

The fat composition of the present invention has a P2O content of preferably 20 to 55% by mass, more preferably 25 to 45% by mass, and still more preferably 30 to 40% by mass. On the other hand, in the present invention, P2O is a triglyceride (PPO + POP + OPP) in which P is two molecules and O is one molecule.

The fat composition of the present invention preferably has a PStO content of 8 to 30 mass%, more preferably 10 to 28 mass%, and still more preferably 12 to 25 mass%.

The fat composition of the present invention preferably has a St2O content of 1 to 20 mass%, more preferably 5 to 18 mass%, and still more preferably 5 to 15 mass%.

The fat composition of the present invention is preferably 35 to 60% by mass, more preferably 37 to 53% by mass, and still more preferably 40 to 50% by mass, in the constituent fatty acids.

In the fat composition of the present invention, the stearic acid content in the constituent fatty acids is preferably 5 to 30 mass%, more preferably 12 to 28 mass%, and still more preferably 15 to 25 mass%.

The fat composition of the present invention preferably contains 95 mass% or more, more preferably 97 mass% or more, and still more preferably 98 mass% or more of a fatty acid having 16 or more carbon atoms (preferably a fatty acid having 16 to 24 carbon atoms) %. In the present invention, the fatty acid having 16 or more carbon atoms is also referred to as C16 or more FA.

The fat composition of the present embodiment has a solid fat content (hereinafter referred to as SFC) of preferably 40 to 95% at 25 DEG C, 15 to 70% at 30 DEG C and 5 to 35% at 35 DEG C, More preferably from 50 to 70% at 25 DEG C, from 25 to 40% at 30 DEG C, from 8 to 8% at 35 DEG C, from 45 to 90% at 25 DEG C, from 20 to 65% To 20%.

Fatty acid and trans fatty acid content can be measured according to AOCS Ce1f-96.

X3 triglyceride content, P3 triglyceride content, X2O triglyceride content, P2O triglyceride content, St2O triglyceride content, and PStO triglyceride content were measured according to JAOCS. vol. 70, 11, 1111-1114 (1993).

The XOX triglyceride content was determined by measuring the XOX / X2O ratio in accordance with J. High Resol. Chromatogr., 18, 105-107 (1995), and can be calculated based on this value and the X2O triglyceride content.

The diglyceride content can be measured by a solid phase extraction method, followed by concentration of diglycerides, followed by TMS, and measurement by gas chromatography using an external standard method.

The iodine value can be measured in accordance with the '2.3.4.1-1996 iodine value (Wijs-cyclohexane method)' of the 'Standard Test Method for Analysis (JSPS)'.

SFC was measured by the method according to IUPAC method 2.150b-S Solid Content Determination in Fats by NMR. The SFC was completely dissolved, solidified at 10 占 폚 for 60 minutes, and aged again at 20 占 폚 for 3 days.

In the fat composition of the present invention, components other than the oil, such as additives, may be added. Specific examples of the additive include, for example, emulsifiers such as lecithin, lysolecithin, sorbitan fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, polyoxyethylene sorbitan fatty acid esters, polyglycerin condensed ricinoleic acid esters, (Monoglyceride), glycerin organic acid fatty acid ester, propylene glycol fatty acid ester, etc.), tocopherol, tea extract (catechin, etc.), antioxidants such as rutin, and flavoring agents. The fat content of the fat composition of the present invention is preferably 5 mass% or less, more preferably 3 mass% or less, and still more preferably 1 mass% or less.

The fat composition of the present invention is not particularly limited as long as the composition of triglycerides, the composition of diglycerides, the composition of constituent fatty acids, and the like are within the above ranges, and can be produced by using ordinary edible oils.

The oil-retaining composition of the present invention can be obtained by, for example, obtaining a blended oil by mixing the following ester-exchangeable oil A with the following ester-exchange oil B and then separating the blended oil to remove the high melting point portion and the low- To obtain a melting point portion.

The ester-exchanged oil A used in the present invention has a diglyceride content of 10.0 mass% or less, a content of palmitic acid in the constituent fatty acid of 15-70 mass%, a content of stearic acid of 10-55 mass%, an oleic acid content of 10-40 mass% Is a residue obtained by subjecting a raw material to a random ester exchange reaction in which the total content of linolenic acid (bivalent unsaturated fatty acid having 18 carbon atoms) and linolenic acid (tricyclic unsaturated fatty acid having 18 carbon atoms) is less than 10 mass%.

The feedstock of the ester-exchange oil A used in the present invention preferably has a diglyceride content of 10.0 mass% or less, a palmitic acid content of 15 to 70 mass%, a stearic acid content of 10 to 55 mass%, and an oleic acid content 10 to 40 mass%, the total content of linoleic acid and linolenic acid is less than 10 mass%, preferably the diglyceride content is 5.0 mass% or less, the content of lauric acid in the constituent fatty acids is less than 3 mass%, the content of palmitic acid is 17 By mass to 45% by mass, stearic acid content of 32 to 53% by mass, oleic acid content of 17 to 33% by mass, linolenic acid and linolenic acid content of less than 8% by mass, more preferably diglyceride content of 0.5 to 2.5% , The content of lauric acid in the constituent fatty acids is less than 1 mass%, the content of palmitic acid is 20 to 30 mass%, the content of stearic acid is 35 to 50 mass%, the content of oleic acid is 20 to 30 mass%, the content of linoleic acid and linolenic acid If less than 6% by mass All.

Specific examples of the ester-exchanged oil A used in the present invention include oils having a total content of linolenic acid and linolenic acid of less than 10 mass%, palm oil, palm oil having an iodine value of 25 to 48, and iodine value of 5 Or less and a saturated fatty acid having a carbon number of 16 or more of 90% by mass or more, and the like.

The content of linolenic acid and linolenic acid in a total content of less than 10% by mass is preferably 50% by mass or more. A specific example of the fat-and-oil fat content of less than 10% by mass is linoleic acid and linolenic acid, for example, high oleic sunflower oil and the like.

Palm oil is obtained by separating palm oil. The maintenance obtained by discriminating the palm fraction is also the palm fraction. Specific examples of the palm fraction having an iodine value of from 25 to 48 include palm stearin (a high melting point portion obtained by fractionation of palm oil), a melting point portion (palm oil fraction obtained by fractionation of palm oil) Hard PMF (high melting point portion obtained by separating the melting point portion of the palm), and the like. The palm oil fraction having an iodine value of 25 to 48 has an iodine value of preferably 28 to 40, more preferably 30 to 40. [

Specific examples of the oil having an iodine value of 5 or less and a saturated fatty acid content of 16 or more of 90 mass% or more include extreme hardening oils such as soybean oil, rape oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil, .

The ester-exchanged oil B used in the present invention preferably has a diglyceride content of 10.0 mass% or less, a palmitic acid content in the constituent fatty acids of 40 to 60 mass%, a stearic acid content of less than 15 mass%, an oleic acid content of 20 to 45 mass %, Linoleic acid, and linolenic acid in an amount of less than 15% by mass is subjected to a random ester exchange reaction.

The feedstock oil of ester-exchanged oil B used in the present invention preferably has a diglyceride content of 10.0 mass% or less, a palmitoic acid content of 40 to 60 mass%, a stearic acid content of less than 15 mass%, an oleic acid content of 20 To 45 mass%, the total content of linoleic acid and linolenic acid is less than 15 mass%, preferably the diglyceride content is 7.0 mass% or less, the content of lauric acid in the constituent fatty acids is less than 3 mass%, the content of palmitic acid is in the range of 43 - 57 mass%, the content of stearic acid is less than 10 mass%, the content of oleic acid is 23 to 42 mass%, the content of linolenic acid and linolenic acid is less than 12 mass%, more preferably the content of diglyceride is 1.0 to 5.0 mass% Wherein the content of lauric acid in the fatty acid is less than 1 mass%, the content of palmitic acid is 47 to 55 mass%, the content of stearic acid is less than 8 mass%, the content of oleic acid is 25 to 40 mass%, the total content of linolenic acid and linolenic acid is 10 mass % The only.

Specific examples of the ester-exchanged oil B raw materials used in the present invention include, for example, blended oils containing palm oil and palm oil having an iodine value of 25 to 48, and the like. The palm oil fraction having an iodine value of 25 to 48 is as described above.

The ester exchange reaction for obtaining the ester exchange oil A and the ester exchange oil B used in the present invention is not particularly limited as long as it is a random ester exchange reaction (also referred to as a nonselective ester exchange reaction or a site-specific ester exchange reaction) . ≪ / RTI > The random transesterification reaction can be carried out by any method of chemical ester exchange using a synthesis catalyst such as sodium methoxide, or enzymatic ester exchange using lipase (low-position-specific lipase) as a catalyst.

The chemical ester exchange can be carried out by, for example, sufficiently drying the raw material, adding the sodium methoxide to the raw material in an amount of 0.1 to 1 mass%, and then performing the reaction under reduced pressure at 80 to 120 DEG C for 0.5 to 1 hour .

The enzymatic ester exchange is carried out, for example, by adding 0.02 to 10 mass%, preferably 0.04 to 5 mass%, of the lipase powder or the immobilized lipase to the raw material stock, and then the temperature is 40 to 80 캜, preferably 40 to 70 캜 For 0.5 to 48 hours, preferably 0.5 to 24 hours.

The mixing ratio of the ester-exchanged oil A and the ester-exchanged oil B to obtain the oil-retaining composition of the present invention is preferably 30: 70 to 50: 50 in mass ratio (ester exchange oil A: ester exchange oil B) Is 33: 67 to 47: 53, and still more preferably 35: 65 to 45:55. Mixing can be carried out by a conventional method.

The oil composition of the present invention can be produced by separating a mixed oil of an ester exchange oil A and an ester exchange oil B to remove a high melting point portion to obtain a low melting point portion and further to separate the low melting point portion obtained to remove a low melting point portion to obtain a high melting point portion . That is, the oil composition of the present invention can be produced by fractionating a mixed oil of an ester exchange oil A and an ester exchange oil B to obtain a melting point portion of the mixed oil of the ester exchange oil A and the ester exchange oil B. On the other hand, in the present invention, the melting point portion of the mixed oil of the ester exchange oil A and the ester exchange oil B is referred to as EBMF.

The fat composition of the present invention may be prepared by mixing EBMF and palm-based fat. Mixing can be carried out by a conventional method.

In the present invention, palm-based oil is palm oil, palm oil, palm ester-exchanged oil, and palm oil-hardened oil.

The palm oil fraction is preferably a palm fraction oil having an iodine value of 10 to 70, more preferably a palm fraction oil having an iodine value of 30 to 60. Specific examples of the palm fractionation having an iodine value of 10 to 70 include palm olein (low melting point portion obtained by separating palm oil), palm super olein (low melting point portion obtained by separating palm olein), palm olein Stearin, hard palm stearin (high melting point portion obtained by separating palm stearin), melting point portion in palm, hard PMF and the like. The palm fraction may be used in combination with two or more species.

The palm ester exchange oil is ester exchange of palm oil or palm fraction oil. The palm ester exchange oil may be an ester exchange of two or more kinds of mixed oils. The palm ester exchange oil is preferably a random ester exchange oil of palm olein, more preferably a random ester exchange oil of palm olein having an iodine value of 50 to 60.

Palm extreme hydrogenated oil is palm oil or palm oil which is completely hydrogenated. Palm extreme hydrogenated oil may be obtained by completely hydrogenating two or more mixed oils. Palm extreme hydrogenated oil is preferably extreme hydrogenated oil of palm oil.

The mixing ratio of the EBMF and the palm-based oil to obtain the fat-free composition of the present invention is preferably 99.5: 0.5 to 15:85, more preferably 90: 10 to 50:50 in terms of mass ratio (EBMF: More preferably 80:20 to 60:40.

The fractionation method for preparing the oil composition of the present invention is not particularly limited and can be carried out by a conventional method such as dry fractionation (natural fractionation), emulsion fractionation (surfactant fractionation), solvent fractionation and the like. The fractionation method for obtaining the oil composition of the present invention is preferably dry fractionation or solvent fractionation. Dry fractionation is generally carried out by cooling the fraction material stock while stirring in a bath to precipitate crystals and then subjecting the mixture to a high melting point portion (also referred to as a hard portion or a crystal fraction) and a low melting point portion Soft portion or liquid fraction). The solvent fractionation can be carried out by dissolving the fraction material stock in a solvent such as acetone or hexane, cooling the solution to precipitate crystals, and then separating the crystals by filtration to obtain a high melting point portion and a low melting point portion. The fractionation temperature depends on the nature of the required fractionation maintenance. The fractionation temperature for the dry fraction is preferably 20 to 45 캜, more preferably 23 to 43 캜, still more preferably 25 to 40 캜. The fractionation temperature of the solvent fractionation is preferably minus 10 to 10 占 폚, more preferably minus 8 to 8 占 폚, still more preferably minus 6 to 5 占 폚.

The fat composition of the present invention may be subjected to purification treatment (deoxidation, decolorization, deodorization, etc.) in the same manner as in the production of ordinary edible oil.

The fat composition of the present invention may be adjusted so that the diglyceride content falls within the above range by reducing the diglyceride even when the diglyceride content is out of the above range. Examples of the method for reducing diglycerides include silica gel treatment (stirring treatment, column treatment), enzyme treatment (lipase G treatment (hydrolysis, synthesis), etc.). Further, the diglyceride content may be adjusted to fall within the above range by using a raw material oil (for example, EBMF, palm oil, etc.) in which the diglycerides are reduced by silica gel treatment, enzyme treatment or the like.

The fat composition of the present invention can be used for oil-based foods as hard butter (fat for chocolate) and the like. Further, the fat composition of the present invention can be used as non-tempering hard butter. In particular, the oil composition of the present invention can be used as a non-tempering type hard butter having a small amount of trans fatty acids and a non-arabic acid type.

When the chocolate is produced using the fat composition of the present invention, the chocolate has good releasability. Therefore, the fat composition of the present invention can be suitably used as a fat composition for forming a chocolate in a mold.

The oily food of the present invention is characterized by containing the fat composition of the present invention. That is, the oily food of the present invention is produced using the oil composition of the present invention. On the other hand, in the present invention, the oily food refers to a processed food containing a fat and a continuous fat, and preferably includes a saccharide. Specific examples of oily foods include chocolate, cream (butter cream, etc.) and the like.

The oily food of the present invention is preferably chocolate, more preferably non-tempered chocolate. In the present invention, "chocolate" is not limited by the "Fair Competition Regulations Regarding the Display of Chocolates" (Japan Chocolate Fair Trade Council) or regulations, but is based on edible oils and fats, sugar as a main ingredient, Refers to a product made by adding chocolate ingredients (cocoa mass, cocoa powder, etc.), dairy products, flavorings, and emulsifiers to the chocolate manufacturing process (mixing process, atomization process, refining process, cooling process, etc.). In addition to the dark chocolate and milk chocolate, the chocolate in the present invention also includes white chocolate and colored chocolate.

The content (amount) of the oil composition of the present invention in the oily food of the present invention is preferably 5 to 100% by mass, more preferably 40 to 100% by mass, still more preferably 60 to 100% by mass, 100% by mass. On the other hand, in the present invention, the maintenance of the oily food includes not only the oil to be mixed but also the oil (cacao butter, oil, etc.) in the ingredients (cacao mass, whole milk powder, etc.).

The oily food of the present invention can be prepared by a conventional method. When the oily food of the present invention is chocolate, it can be produced without tempering.

The oily food of the present invention may be blended with food ingredients generally used in oily foods such as sugars, cacao ingredients, emulsifiers, dairy products, perfumes and the like in addition to the oil composition of the present invention.

When the oily food of the present invention is chocolate, the chocolate is preferably chocolate that is molded in a mold.

The oily food of the present invention may be combined with foods such as confectionery and bread in the form of chocolate and the like.

The oily food of the present invention is low in the lauric acid content and trans fatty acid content in the constituent fatty acids of the fat, and is also good in productivity.

In addition, when the oily food of the present invention is a chocolate molded in a mold, the chocolate has good releasability.

In addition, when the oily food of the present invention is chocolate, the chocolate has less swelling phenomenon (so-called chocolate sweating phenomenon). Chocolate using non-tempering type hard butter with a low trans fatty acid and a non-ruby acid type tends to cause a relatively large amount of oil seeping, but according to the present invention, the oil becomes less seeping.

Further, when the oily food of the present invention is chocolate, the chocolate has better heat resistance and usability.

<Examples>

Hereinafter, the present invention will be described by way of examples, but the present invention is not limited to these examples.

[Analysis method]

The fatty acid content and trans fatty acid content were measured by the method according to AOCS Ce1f-96.

X3 triglyceride content, P3 triglyceride content, X2O triglyceride content, P2O triglyceride content, St2O triglyceride content and PStO triglyceride content were measured by JAOCS. vol. 70, 11, 1111-1114 (1993).

The XOX triglyceride content was determined by measuring the XOX / X2O ratio in accordance with J. High Resol. Chromatogr., 18, 105-107 (1995) and calculated based on this value and the X2O triglyceride content.

The diglyceride content was measured by the external standard method by gas chromatography after the diglyceride was concentrated by the solid phase extraction method and then by TMS.

SFC was completely dissolved, solidified at 10 ° C for 60 minutes, and further aged at 20 ° C for 3 days, and measured by the IUPAC method 2.150b-S Solid Content Determination in Fats by NMR.

The iodine value was measured by the method according to '2.3.4.1-1996 iodine value (wis-cyclohexane method)' of 'Reference Retention Analysis Test Method (Japan Society for the Study of Emulsification)'.

[Production of ester exchange oil A1]

22 parts by mass of high oleic sunflower oil (oleic acid content of 85.1% by mass, linoleic acid content of 6.6% by mass and linolenic acid content of 0.1% by mass), 31 parts by mass of palmstearlene (iodine value of 36.1) and 10% by mass of an extremely hardened oil of soybean oil And a saturated fatty acid content of 99.5% by mass). The resultant mixture was mixed with a mixed oil (diglyceride content of 1.61 mass%, lauric acid content of 0.1 mass%, palmitoic acid content of 24.7 mass%, stearic acid of 43.0 mass%, oleic acid of 26.7 mass%, linoleic acid of 3.8 mass%, linolenic acid of 0.1 mass% 0 mass%) was subjected to a random ester exchange reaction to obtain an ester exchange oil A1.

In the transesterification reaction, the raw material retention was sufficiently dried in accordance with a conventional method, 0.2 mass% of sodium methoxide was added to the raw material retention, and the reaction was carried out under reduced pressure at 120 캜 for 0.5 hour with stirring. The reaction was terminated by neutralization with the addition of a 50% by mass aqueous solution of citric acid, followed by three times of washing with an equal volume of hot water, followed by dehydration and drying, followed by decolorization and deodorization by a conventional method.

[Production of ester exchange oil A2]

27.5 parts by mass of the following composition A (linolenic acid content: 6.9% by mass, linolenic acid content: 0% by mass), 34.5 parts by mass of palmstearlene (iodine value: 36.1) and 40% by mass of extreme hardening oil (iodine value: 1.1, saturated fatty acid content: ) Were mixed. The resultant mixture was mixed with a mixed oil (diglyceride content of 4.32 mass%, lauric acid content of 0.1 mass%, palmitic acid content of 24.8 mass%, stearic acid of 43.9 mass%, oleic acid of 25.6 mass%, linoleic acid of 4.1 mass%, linolenic acid of 0.1 mass% 0 mass%) was subjected to a random ester exchange reaction to obtain an ester exchange oil A2.

The transesterification reaction was carried out in the same manner as the transesterification A1.

[Production of ester exchange oil B]

60 parts by mass of palm stearin (iodine value: 36.1) and 40 parts by mass of palm oil (iodine value: 52.0) were mixed. The resultant mixed oil was further mixed with a mixed oil (diglyceride content of 3.74 mass%, lauric acid content of 0.2 mass%, palmitoic acid content of 51.7 mass%, stearic acid of 4.6 mass%, oleic acid of 33.2 mass%, linoleic acid of 8.0 mass%, linolenic acid of 0.2 mass% 0 mass%) was subjected to a random ester exchange reaction to obtain an ester exchange oil B.

The transesterification reaction was carried out in the same manner as the transesterification A1.

[Production of ester exchange oil C]

Pam olein (iodine value: 56.1) was subjected to a random ester exchange reaction to obtain an ester exchange oil C.

The transesterification reaction was carried out in the same manner as the transesterification A1.

[Production of transesterification oil D]

10% by mass of water and 0.1% by mass of lipase (Lipase G 'Amano 50, manufactured by Amano Enzyme Inc.) were added to ester exchange oil C and stirred at 43 캜 for 6 hours to react. After the lipase treatment, the reaction oil was washed three times with hot water (80 DEG C) equivalent to that of the oil. The resulting reaction oil was decolorized and deodorized by a conventional method to obtain an ester exchange oil D.

[Production of ester exchange oil E]

30 parts by mass of extreme hardening oil of rapeseed oil and 70 parts by mass of palm olein (iodine value: 56.1) were mixed. The resulting mixed oil was subjected to a random ester exchange reaction to obtain an ester exchange oil E.

The transesterification reaction was carried out in the same manner as the transesterification A1.

[Preparation of fat composition a]

The oil obtained by dry-fractionating the ester-exchanged oil of high oleic sunflower oil and ethyl stearate was used as the oil-retaining composition a.

[Preparation of a fat composition of Example 1]

The ester exchange oil C was dry-fractionated at 26 占 폚 and the high melting point portion was removed to obtain a low melting point portion. The obtained low melting point portion was subjected to solvent separation at 2 占 폚 and the low melting point portion was removed to obtain a high melting point portion. The resulting high melting point portion was decolorized and deodorized by a conventional method. 82 parts by mass of the high melting point portion, 12 parts by mass of hard palm stearin (iodine value 11.0) and 6 parts by mass of rapeseed oil were mixed to obtain the oil composition of Example 1.

[Preparation of a fat composition of Example 2]

40 parts by mass of the ester exchange oil A1 and 60 parts by mass of the ester exchange oil B were mixed. The obtained mixed oil was dry-fractionated at 37.8 占 폚 and the high melting point portion was removed to obtain a low melting point portion. The resulting low melting point portion was fractionated by solvent (using acetone) at 0 deg. C to remove the low melting point portion to obtain a high melting point portion. The resulting high melting point portion was decolorized and deodorized by a conventional method, and this was used as the oil composition of Example 2.

[Preparation of a fat composition of Example 3]

10% by mass of water and 0.1% by mass of lipase (Lipase G 'Amano 50, manufactured by Amano Enzyme Inc.) were added to the oil composition of Example 2 and stirred at 43 ° C for 6 hours for reaction. After the lipase treatment, the reaction oil was washed three times with hot water (80 DEG C) equivalent to that of the oil. 1 mass% of clay was added to the obtained reaction oil, and the mixture was stirred at 110 DEG C and 500 Pa for 30 minutes. Then, the clay was separated by filtration to obtain decolorized oil. The obtained decolourized oil was deodorized at 240 DEG C and 500 Pa while blowing water vapor for 90 minutes to obtain the oil composition of Example 3.

[Preparation of a fat composition of Example 4]

98.5 parts by mass of the oil-based lubricant composition of Example 2 and 1.5 parts by mass of palm oil-containing extreme hardened oil were mixed to prepare a lubricant composition of Example 4.

[Preparation of a fat composition of Example 5]

98.5 parts by mass of the oil-in-water composition of Example 3 and 1.5 parts by mass of oil of palm oil were blended to obtain a oil composition of Example 5.

[Preparation of a fat composition of Example 6]

75 parts by mass of the oil-retaining composition of Example 2 and 25 parts by mass of ester-exchanged oil C were mixed to prepare a oil-retaining composition of Example 6.

[Preparation of a fat composition of Example 7]

75 parts by mass of the oil-retaining composition of Example 2 and 25 parts by mass of ester-exchanged oil D were mixed to prepare a oil-and-fat composition of Example 7.

[Preparation of a fat composition of Example 8]

75 parts by mass of the oil-in-water emulsion of Example 3 and 25 parts by mass of transesterified oil C were mixed to obtain a oil-and-oil composition of Example 8.

[Preparation of a fat composition of Example 9]

75 parts by mass of the oil-in-water emulsion of Example 3 and 25 parts by mass of ester-exchanged oil D were mixed to prepare a oil and fat composition of Example 9.

[Preparation of a fat composition of Example 10]

75 parts by weight of the fat composition of Example 3 and 25 parts by weight of palm olein (iodine value: 56.1) were mixed to prepare a fat composition of Example 10.

[Preparation of a fat composition of Example 11]

70 parts by mass of the oil-in-water composition of Example 3 and 30 parts by mass of the melting point (iodine value: 45.5) in the palm were mixed to prepare a oil composition of Example 11.

[Preparation of a fat composition of Example 12]

19.2 parts by mass of the oil composition of Example 2, 4 parts by mass of hard palm stearin (iodine value 11.0), 36.8 parts by mass of ester exchange oil C and 40 parts by mass of hard PMF (iodine value 34.1) .

[Preparation of a fat composition of Comparative Example 1]

E 40 parts by mass of ester exchange oil and 60 parts by mass of hard PMF (iodine value: 34.1) were mixed, and this was used as the oil composition of Comparative Example 1.

[Preparation of a fat composition of Comparative Example 2]

40 parts by weight of the ester exchange oil A2 and 60 parts by weight of the ester exchange oil B were mixed. The obtained mixed oil was dry-fractionated at 37.8 占 폚 and the high melting point portion was removed to obtain a low melting point portion. The obtained low melting point portion was solvent fractionated (using acetone) at 0 占 폚 and the low melting point portion was removed to obtain a high melting point portion. The obtained high melting point portion was decolorized and deodorized by a conventional method, and this was used as the oil composition of Comparative Example 2.

[Preparation of a fat composition of Example 13]

5% by mass of silica gel (Wako Gel C-200, Wako Junyaku Kogyo Co., Ltd.) was added to the oil composition of Comparative Example 2, stirred at 80 캜 under reduced pressure for 30 minutes, The silica gel was removed to obtain the oil composition of Example 13.

[Preparation of a fat composition of Example 14]

Silica gel (Wako gel C-200, manufactured by Wako Pure Chemical Industries, Ltd.) swollen in hexane was filled with a 20-fold amount of silica gel of the oil-retaining composition of Comparative Example 2 to prepare a silica gel column. After the hexane solution of the fat composition of Comparative Example 2 was filled, the solvent was changed to hexane: ethyl acetate = 30: 1 to obtain an eluate. The solvent of the obtained eluate was subjected to vacuum distillation to obtain the oil composition of Example 14.

[Preparation of a fat composition of Example 15]

18 parts by mass of the oil composition of Example 2, 52 parts by mass of the oil composition of Example 3 and 30 parts by mass of the melting point portion (iodine value of 45.5) in the palm were mixed to prepare the oil composition of Example 15.

[Preparation of a fat composition of Example 16]

54 parts by mass of the oil composition of Example 2, 16 parts by mass of the oil composition of Example 3 and 30 parts by mass of the melting point portion (iodine value of 45.5) in the palm were mixed to obtain a oil composition of Example 16.

[Preparation of a fat composition of Example 17]

70 parts by mass of the fat composition of Example 2 and 30 parts by mass of the melting point (iodine value of 45.5) in the palm were mixed to prepare a fat composition of Example 17. [

[Analysis of oil compositions of Examples and Comparative Examples]

Tables 1 to 4 show the fatty acid content, the triglyceride content and the SFC of the fat compositions of Examples 1 to 17 and the fat compositions of Comparative Examples 1 and 2 according to the above-described analytical methods.

As can be seen from Tables 1 to 4, the oil compositions of Examples and Comparative Examples had low lauric acid content and trans fatty acid content.

[Production of chocolate]

The non-tempering type milk chocolate (blending amount of each oil-retaining composition in the oil: 74.0 mass%) was prepared from the oil compositions of Examples 1 to 17 and the oil compositions of Comparative Examples 1 and 2 in the formulation shown in Table 5. Milk chocolate was produced by a conventional method (mixing, atomization, refining, cooling) except that no tempering was performed.

[Evaluation of releasing property of chocolate]

The milk chocolate prepared as described above was melted, filled in a polycarbonate mold, and molded into a refrigerator at 7 ° C. On the other hand, the bottom surface of the mold made of polycarbonate used for molding has a checkerboard shape, and the total number of chambers is 30 (5 x 6). The moldability of the molded chocolate was calculated by the following formula by counting the chambers in which the chocolate had fallen every 5 minutes from the start of cooling, with the naked eye. The time at which the mold release rate became 90% or more was measured, and the results are shown in Tables 1 to 4. Dyeability is a standard for the productivity of chocolate. When the time for which the mold release rate became 90% or more was 25 minutes or less, it was judged that the releasability (falling from the mold) of the chocolate was good and the productivity was good.

Dissemination rate (%) = number of squares removed / total number of squares × 100

As can be seen from Tables 1 to 4, the non-tempering type chocolate prepared using the fat compositions of Examples 1 to 17 was good in releasability.

On the other hand, as can be seen from Table 3, the non-tempering type chocolate prepared using the fat compositions of Comparative Examples 1 and 2 had poor releasability.

[Evaluation of Sweetening, Heat Resistance and Usability of Chocolate]

The sweating (penetration of grease), heat resistance and durability of the chocolate of Examples 6 to 9 and Comparative Examples 1 and 2 formed as described above were evaluated according to the following criteria. The evaluation results are shown in Table 6.

(1) Evaluation of Sweeting

The milk chocolate prepared as described above was melted and charged into a polycarbonate molding mold of 5 g, put in a refrigerator at 7 캜 and cooled and solidified. Subsequently, the milk chocolate was removed from the mold, aged at 20 캜 for one week, and sweated on the surface was observed for 2 hours in a thermostatic chamber at 29 캜. Sweeting was evaluated according to the following criteria.

◎: Sweeting was not seen.

○: I saw some sweeting, but within one hour, there was no sweating mark left.

X: Sweetening was observed, and marks remained even after drying.

(2) Evaluation of heat resistance

The evaluation was carried out using chocolate molded under the same conditions as the above-mentioned Swinging evaluation. The evaluation of the heat resistance was evaluated as a state in which fingerprints were formed on the surface of the chocolate when the surface of the chocolate was touched with the forefinger. Heat resistance was evaluated according to the following criteria.

◎: The surface of the chocolate was hard, and fingerprints did not occur.

○: The surface of the chocolate was hard, and the fingerprints hardly occurred.

X: The chocolate surface was smooth, and fingerprints were formed.

(3) Evaluation of applicability

The evaluation was carried out using chocolate molded under the same conditions as the above-mentioned Swinging evaluation. The chocolate was eaten, and the oral availability of the chocolate was evaluated according to the following criteria.

◎: Good usability and no residual feeling was felt.

Good: Good usability and little residual feeling.

Poor: Usability was poor and residual feeling was considerably felt.

As can be seen from Table 6, the non-tempering type chocolate prepared using the fat compositions of Examples 6 to 9 did not cause sweating, nor was affected by sweating, and was also excellent in heat resistance and durability.

On the other hand, as can be seen from Table 6, the non-tempering type chocolate prepared using the fat composition of Comparative Example 1 was affected by sweating, and the heat resistance and durability were bad. In addition, the non-tempering type chocolate prepared using the fat composition of Comparative Example 2 had good heat resistance and durability but was affected by sweating.

Claims (5)

Wherein the composition satisfies the following conditions (a) to (d).
(a) the X3 content is from 1 to 20 mass%
(b) the content of X2O is 50 to 90 mass%
(c) the mass ratio of XOX / X2O is from 0.20 to 0.80
(d) a diglyceride content of not more than 3.5% by mass
(In the above (a) to (d), X, O, X3, X2O and XOX each represent the following.
X: Saturated fatty acid having 14 or more carbon atoms
O: oleic acid
X3: triglyceride in which X is bonded to three molecules
X2O: triglyceride in which X is two molecules and O is one molecule
XOX: the first and third on X, the second on the O combined with triglycerides) The method according to claim 1,
Wherein the content of lauric acid in the constituent fatty acid is 5 mass% or less and the content of trans fatty acid in the constituent fatty acid is 5 mass% or less. 3. The method according to claim 1 or 2,
Wherein the fat composition is non-tempered hard butter. An oily food containing the fat composition according to any one of claims 1 to 3. 5. The method of claim 4,
Wherein said oily food is chocolate.